info: Rutabaga is a root vegetable, similar to a turnip in both texture and flavor (though milder & sweeter). A good source of vitamins A and C, as well as potassium.
storage: Store uncut for up to one month in the crisper drawer of your refrigerator.
preparation: Wash in cold water. Trim root stem and peel. Chop, grate, dice, or cube to desired size/consistency.
Eat raw in salads. To cook – Boil, roast, steam, bake, stir-fry, and/or mash rutabagas. They also make an excellent addition to soups and stews.
The Rutabaga, a relative newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of a Rutabaga’s existence are from the seventeenth century in southern Europe where they were first eaten as well as used for animal fodder.
Rutabagas were adopted by the British in the early 1800s as economical cannonballs. Although they did not pack the same explosive force as cannonballs they made quite an impression. This practice was discontinued when the Brits noticed their foes cooking the spent rutabagas in their soups. …read more